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Upside Down Pineapple Cake Recipe

Upside Down Pineapple Cake Recipe

Gloria Poyer of Hackettstown, New Jersey needs just a few easy ingredients to dress up a boxed mix and create this classic cake. It bakes up so moist and pretty, no one will believe it wasn't made from scratch.
TOTAL TIME: Prep: 10 min. Bake: 40 min. + cooling YIELD:10 servings


  • 6 canned pineapple slices
  • 6 maraschino cherries
  • 1 cup chopped walnuts, divided
  • 1 package (18-1/4 ounces) white cake mix


  • 1. Place pineapple slices in a greased and floured 10-in. tube pan. Place a cherry in the center of each slice. Sprinkle half of the walnuts around the pineapple. Prepare cake mix according to package directions; spoon batter over pineapple layer. Sprinkle with remaining nuts.
  • 2. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Yield: 10 servings.

Nutritional Facts

1 slice: 319 calories, 12g fat (2g saturated fat), 0 cholesterol, 331mg sodium, 49g carbohydrate (28g sugars, 2g fiber), 5g protein.

Reviews for Upside Down Pineapple Cake

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Reviewed Dec. 31, 2016

"Tasty! Not your traditional upside down cake, but a good short cut recipe."

Reviewed Jan. 26, 2011

"First pineapple upside-down cake that came out of the pan with no mishaps. I did use a pineapple cake mix instead of white mix. cake was moist and light in flavor."

Reviewed May. 19, 2010

"I made this recipe exactly the way it was called for. It is a lttle blan...It could of used some brown sugar or spice. I also buttered the the cake would not stick"

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